Degradation of tocopherols during rapeseed storage in simulated conditions of industrial silos
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Institute of Food Technology, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
Department of Biochemistry and Food Analysis; Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
Int. Agrophys. 2016, 30(1): 39–45
The investigations consisted in laboratory simulation of conditions prevailing in the real ecosystem in an industrial rapeseed storage facility. The aim of the study was to assess the impact of temperature, moisture, and static pressure on degradation of tocopherols contained in rapeseed. Rapeseed varieties with high oil content were analysed in the investigations. Samples of seeds with 7, 10, 13, and 16% moisture levels were stored at a temperature of 25, 30, and 35°C in specially designed airtight pressure silos for storage in controlled conditions. During the storage, the seeds were subjected to overpressure in the range of 20-60 kPa. The seeds were stored in these conditions for 28 days. It was demonstrated that primarily moisture induced the greatest loss of the total content of tocopherol and its α‐T and g-T homologues, followed by temperature and, to a lesser extent, pressure. In addition, the results obtained showed that, in the case of seeds characterised by higher moisture levels (13 and 16%), an increase in the storage temperature in the range of 25-30°C rather than 30-35°C intensified tocopherol loss more efficiently.